- Wrap each Guylian chocolate in cellophane foil and tape it together at the bottom.
- Put a satay stick in the remaining cellophane and tape it securely tight.
- Fold decorative rice paper at an angle and wrap it around the chocolate.
- Again, secure this with tape and repeat for as many chocolates as you wish.
- When you have finished your bouquet, you can tape all satay sticks together. Place the chocolates in a large rice paper and wrap it all together. Add a bow for the finishing touch.